Sauteed Asparagus with Melted Gorgonzola and Pine Nuts
1 pound fresh asparagus
1 T olive oil
4 large cloves garlic, sliced
1/4 – 1/2 cup crumbled Gorgonzola
1-2 T toasted pine nuts
salt and fresh ground black pepper to taste
Crumble the gorgonzola so you have the desired amount, or measure it if you have pre-crumbled Gorgonzola.Put a small frying pan on burner and turn heat to high.Add pine nuts to dry pan and toast for 1-2 minutes, or until barely turning brown, shaking pan frequently.Remove from the pan so they don’t keep cooking. (You can toast the pine nuts while you cook the asparagus if you feel confident with two things cooking at once.)Snap off a piece of asparagus to see where to cut off the tough ends, then trim all asparagus to that length and cut into on the diagonal into pieces about 2 inches long.Put olive oil into large frying pan, turn heat to medium, add garlic and saute about 1 minute, or until you start to smell garlic. (Don’t let it brown or it will make your oil taste bitter rather than delightfully garlicky.)Take pan off of heat and remove garlic and discard.Put pan back on heat, add asparagus, and saute about 5-7 minutes, turning frequently, until asparagus is barely starting to soften and brown slightly.Timing will depend completely on how hot your stove burner is; just get a fork and try one piece when you think it seems about done.When asparagus is done, immediately plate the asparagus and crumble Gorgonzola over. (I used to crumble the Gorgonzola over the asparagus while it was still in the pan, but it gets a bit messy and now I wait until it’s on the plate.)Sprinkle with pine nuts.Season with salt and fresh ground black pepper as desired.Serve hot.